Blueberry Jam Shell Bread
1.
Add milk, egg liquid, oil and other liquids to the bread bucket one by one, add salt and sugar, sift into the high-gluten flour, add yeast, start two kneading procedures, about 40 minutes, and then start the fermentation process, the time is 1 hour 30 Minutes, the fermented dough is taken out and exhausted.
2.
Divide into 12 small doughs evenly, cover with plastic wrap and rest for 15 minutes, prepare blueberry jam.
3.
Take a piece of dough, roll it out into a slightly longer dough, and use a scraper to press out the traces of the shells.
4.
Then use chopsticks to clip a shell shape in the middle, turn it over and put blueberry jam on the side that has no impression.
5.
Fold and pinch tightly to prevent blueberry jam from flowing out during the second fermentation.
6.
Finally buckle the shells, one shell bread is ready, and so on to make all the shell breads.
7.
Put all the baked baker's bread into the baking tray
8.
Put it in the oven at 45 degrees for the second fermentation for 40 minutes (the time depends on your own oven).
9.
After the second fermentation is completed, take out the baking tray and preheat the oven at 160 degrees for 5 minutes. During the preheating period, brush the surface of the fermented bread with egg liquid.
10.
Put it into the preheated oven, and bake the middle layer at 160 degrees for 20 minutes
11.
Baked.
Tips:
1. Different ovens have different baking temperature and time, please set according to your own oven.
2. Reserve one third of the egg liquid, and finally brush it on the bread.
3. The amount of water (milk) for different brands of flour is also different, you can reserve 10 grams of water (milk) depending on the situation.
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